Preparation

In Myanmar, mohinga is the breakfast of champions—or at least the breakfast of everyone who doesn't want to wait until lunch to eat something interesting. Street vendors sell it from carts every morning, the broth kept piping hot and fragrant with lemongrass, the noodles ready to be ladled into bowls on command.

What makes mohinga special is its layering of textures and temperatures: hot broth, cool noodles, crispy fritters, soft eggs, and fresh herbs all coming together in one bowl. It's a breakfast that requires assembly, which means you're fully awake by the time you're eating it.

Preparation

1. Cook the rice noodles according to package directions. Drain, rinse with cold water, and set aside.
2. In a large pot, heat 2 tablespoons of oil over medium heat. Add the lemongrass, ginger, garlic, and onion. Sauté until fragrant, about 3-4 minutes.
3. Add the turmeric and paprika, stirring for 1 minute until fragrant.
4. Pour in the stock and coconut milk. Bring to a boil, then reduce heat and simmer for 15 minutes to allow the flavors to meld.
5. Add the fish chunks and fish sauce. Simmer gently for 5-7 minutes until the fish is cooked through.
6. While the soup simmers, make the fritters: Mix chickpea flour, rice flour, baking powder, and enough water (about 1/4 cup) to create a thick batter. Season with salt.
7. Heat oil in a small pan over medium-high heat. Drop spoonfuls of batter into the hot oil and fry until golden and crispy, about 2-3 minutes. Drain on paper towels.
8. To serve, divide the cooked noodles among bowls. Ladle the hot broth and fish over the noodles.
9. Top with crispy fritters, sliced hard-boiled eggs, fresh cilantro, and lime wedges.

The broth should be aromatic and slightly tangy, with the coconut milk providing richness without making it heavy. Remove the lemongrass pieces before serving. The lime juice is crucial—squeeze it generously over your bowl just before eating to brighten all the flavors. Some like to add a spoonful of chili oil for heat.